Chili is so versatile. Make a vegetarian version, using your favorite beans or make the chili with ground beef or turkey. The butternut squash chunks, in this chili, tend to soak up the wonderful flavors and concentrate the spices.
If you choose to use dried Kidney beans, soak the beans the night before. Place the beans in a large pot and cover with water. When ready to cook, drain the soaking water and replace by fresh water so it covers the beans by a couple of inches. Bring the beans to a boil over medium-high heat. Reduce the heat and simmer. Kidney beans take a couple of hours to cook
- 1 Tablespoon canola oil
- 1½ pound ground turkey
- ½ teaspoon salt
- 1 cup chopped onion
- ½ cup chopped green pepper
- ½ cup chopped red pepper
- 1 Tablespoon tomato paste
- 1 garlic clove, minced
- 1 teaspoon diced jalapeno pepper
- ¼ cup white wine
- 1 teaspoon ground ancho chile pepper
- 2 teaspoon oregano
- ½ teaspoon ground red pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2½ cups cubed peeled butternut squash
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray and add 1 teaspoon oil. Season ground turkey with salt and pepper and add to pan; saute 7-8 minutes. Remove from heat.
- Add 2 teaspoon oil to pan and add onion, green pepper, red pepper and saute 2-3 minutes. Add tomato paste, garlic and jalapeno; saute 1-2 minutes. Add wine; bring to boil, scraping pan. Cook 2 minutes. Return ground turkey to pan.
- Stir in ancho chili pepper, oregano, ground red pepper, ground cumin, ground coriander, diced tomatoes, kidney beans and bring to a boil. Cover, reduce heat and simmer for 1 hour.
- Add butternut squash and simmer 45 minutes or until squash is tender.
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